Help evaluate my crush - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help evaluate my crush

Reply
 
Thread Tools
Old 12-15-2012, 02:04 AM   #1
nobeerinheaven
Recipes 
 
Nov 2010
Lafayette, IN
Posts: 39
Liked 2 Times on 2 Posts



I've got a corona mill that I'm trying to dial in. Any input appreciated.


Click image for larger version

Name:	Crush 001.JPG
Views:	387
Size:	190.0 KB
ID:	88545   Click image for larger version

Name:	Crush 002.JPG
Views:	358
Size:	242.5 KB
ID:	88546   Click image for larger version

Name:	Crush 003.JPG
Views:	332
Size:	226.1 KB
ID:	88547  

 
Reply With Quote
Old 12-15-2012, 02:15 AM   #2
deadfall
HBT_SUPPORTER.png
 
deadfall's Avatar
Recipes 
 
Aug 2012
Hammondsport, New York
Posts: 357
Liked 86 Times on 42 Posts


looks like a few grains are still intact. I'd go tighter. Go til you have no whole grains.



 
Reply With Quote
Old 12-15-2012, 02:25 AM   #3
BigTuna
Recipes 
 
Feb 2011
New Haven, CT
Posts: 133
Liked 14 Times on 12 Posts


Not bad, but yes I'd go a little smaller. Ever thought about conditioning your grain?

 
Reply With Quote
Old 12-15-2012, 03:17 AM   #4
nobeerinheaven
Recipes 
 
Nov 2010
Lafayette, IN
Posts: 39
Liked 2 Times on 2 Posts


Quote:
Originally Posted by BigTuna View Post
Not bad, but yes I'd go a little smaller. Ever thought about conditioning your grain?
I'd read a reference to it here, but no, I had not previously thought about it. I take it you recommend the practice?

Would it be OK to condition tonight and brew tomorrow (i.e. does that affect the grain's freshness)?

 
Reply With Quote
Old 12-15-2012, 03:28 AM   #5
BigTuna
Recipes 
 
Feb 2011
New Haven, CT
Posts: 133
Liked 14 Times on 12 Posts


Quote:
Originally Posted by nobeerinheaven View Post
I'd read a reference to it here, but no, I had not previously thought about it. I take it you recommend the practice?

Would it be OK to condition tonight and brew tomorrow (i.e. does that affect the grain's freshness)?
Yes I recommend it. It's pretty simple and almost always increases your efficiency. Also, you can condition the grain tonight and crush tomorrow. Just make sure that you cover the grain overnight.

nobeerinheaven Likes This 
Reply With Quote
Old 12-17-2012, 03:38 AM   #6
kingwood-kid
Recipes 
 
Jul 2008
houston
Posts: 1,541
Liked 107 Times on 96 Posts


Keep tightening until you've gone too far, then dial it back just enough. The size of the husk pieces is what you're looking at; you need to have those big pieces of husk to act as a filter. Conditioning helps you crush even finer without shredding the husks. Braukaiser.com has a great write-up on the process.
__________________
Say no to intolerance: love gluten and lactose.

 
Reply With Quote
Old 12-17-2012, 07:01 AM   #7
helibrewer
HBT_SUPPORTER.png
 
helibrewer's Avatar
Recipes 
 
Nov 2011
Santa Rosa, CA
Posts: 3,707
Liked 299 Times on 254 Posts


I think I'm set at 0.035 now. Somewhere in the 0.032 to 0.035 range should work well, I also condition a few minutes before I crush.
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger

 
Reply With Quote
Old 12-17-2012, 09:46 AM   #8
diS
Recipes 
 
Apr 2011
Croatia
Posts: 997
Liked 48 Times on 45 Posts


Same here.
0.035 is my sweet spot, good efficiency and no circulation issues on my HERMS with false bottom made from keg top, I am also conditioning..
I could try to tighten it a bit but I wouldn't go lower than 0.030, at least with my equipment.

As for your crush, you can tighten it some more (depending on your FB). Get yourself feeler gauges, they are not that expensive and you'll be able to set it precisely.
__________________
We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

 
Reply With Quote
Old 12-17-2012, 04:06 PM   #9
kingwood-kid
Recipes 
 
Jul 2008
houston
Posts: 1,541
Liked 107 Times on 96 Posts


He has a corona mill. No numbers to set. Buying feeler gauges would defeat the purpose of buying a cheap mill. Just keep playing with it until it looks right.
__________________
Say no to intolerance: love gluten and lactose.

 
Reply With Quote
Old 12-17-2012, 04:11 PM   #10
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
 
wilserbrewer's Avatar
Recipes 
 
May 2007
Jersey Shore, Jersey
Posts: 9,367
Liked 1302 Times on 998 Posts


Quote:
Originally Posted by deadfall View Post
looks like a few grains are still intact. I'd go tighter. Go til you have no whole grains.
This! It really is this simple IME and IMHO. FWIW my crush is a good bit finer than the pics.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Evaluate my first corona crush jamieboot All Grain & Partial Mash Brewing 10 04-26-2012 04:49 PM
Corona Mill Users -Evaluate my 1st Crush nspringstead All Grain & Partial Mash Brewing 22 08-17-2011 12:22 AM
please evaluate my crush chefmike All Grain & Partial Mash Brewing 18 03-28-2009 02:25 PM
Evaluate this crush please ohiobrewtus All Grain & Partial Mash Brewing 22 05-12-2008 12:07 PM
Evaluate my crush Khirsah17 All Grain & Partial Mash Brewing 28 01-16-2008 04:21 AM


Forum Jump